Recipes : Pumpkin Mousse Parfaits : Food Network

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Pumpkin Mousse Parfaits
2006, Barefoot Contessa at Home, All Rights Reserved

Ingredients
1/4 cup dark rum
1 packet (2 teaspoons) unflavored gelatin powder
1 (15-ounce can) pumpkin (not pie filling)
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
2 extra-large egg yolks
2 teaspoons grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 1/2 cups cold heavy cream

1 1/2 teaspoons pure vanilla extract
Sweetened whipped cream
8 to 10 chopped ginger cookies
Crystallized ginger, for decoration, optional

Directions
Place the rum in a heat-proof bowl and sprinkle with
gelatin. Set aside for 10 minutes for the gelatin to soften.

In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg
yolks, orange zest, cinnamon, nutmeg, and salt. Set the bowl of gelatin over a pan
of simmering water and cook until the gelatin is clear. Immediately whisk the hot
gelatin mixture into the pumpkin mixture. In the bowl of an electric mixer fitted
with a whisk attachment, whip the heavy cream and vanilla until soft peaks form.

Fold the whipped cream into the pumpkin mixture.

To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer
of whipped cream, then some chopped cookies. Repeat, ending with a third layer of
pumpkin. Cover with plastic wrap and refrigerate for 4 hours or overnight. To
serve, decorate with whipped cream and slivered crystallized ginger.